Hearty Minestrone Soup Recipe: Classic Italian Vegetable Soup

Minestrone Soup combines carrots, diced tomatoes, kale, orzo, sausage, and bold seasonings for a comforting, satisfying meal. Perfect for chilly days, this hearty soup is filling, delicious, and ready in about an hour.

Why you’ll love this Minestrone Soup Recipe:

• Hearty and balanced – plenty of vegetables, white beans and orzo, plus protein from sausage for a complete, flavorful bowl.
• Comforting but light – warming and satisfying without feeling heavy.
• Simple and fast – minimal effort and ready in under an hour, making it ideal for weeknights or meal prep.

Ingredient Overview:

The full recipe with exact measurements and directions appears in the recipe card at the end of this article.

• Sausage – pork, chicken sausage, or ground turkey all work well.
• Vegetables – a classic trio of carrots, celery, and onion forms the base.
• Canned tomatoes – diced tomatoes create a bright, tangy broth.
• Broth – chicken or vegetable broth, depending on your preference.
• Orzo – small pasta like orzo gives the soup a pleasant bite.
• Kale – curly or red kale are great; lacinato (dinosaur) kale can be tougher.
• Cannellini beans – drain and rinse low-sodium canned beans for best results.

Substitutions & Variations:

• Gluten-free – use gluten-free orzo or small pasta.
• Dairy-free – the recipe is naturally dairy-free; add parmesan only if you want it.
• Meat swaps – substitute ground beef or turkey for sausage, or omit meat for a vegetarian version using vegetable broth and a plant-based sausage.
• Extra vegetables – add drained canned green beans or other veggies to bulk up the soup.
• Pasta options – small shells, ditalini, or small elbow pasta can replace orzo.

How to make this Minestrone Soup:

Step 1: Prep. Chop the vegetables and cook the sausage in a large pot. Remove the cooked sausage but leave the rendered fat in the pot for flavor.

Step 2: Build the soup. Sauté onion, celery and carrots in the reserved fat until they begin to soften. Add garlic and cook briefly more. Stir in diced tomatoes, broth, the cooked sausage, fresh thyme sprigs and bay leaves.

Bring to a boil, then reduce heat and simmer, covered but slightly vented, until the vegetables are tender, about 25–35 minutes. Meanwhile, cook the orzo separately to just al dente. When the soup is done, discard bay leaves and thyme sprigs, then stir in torn kale, drained cannellini beans and the cooked orzo. Adjust seasoning to taste.

Serving & Storing:

Serve with grated parmesan and a sprinkle of red pepper flakes if you like. This recipe makes a generous batch—great for entertaining or prepping meals. Store leftovers in an airtight container in the refrigerator for up to one week. Freeze individual portions for longer storage; thaw overnight in the fridge or reheat gently on the stove, adding a splash of extra broth if needed since orzo absorbs liquid as it sits.

Expert Cooking Tips:

• Cook orzo al dente – follow package directions and stop at the lower end of the recommended time so the pasta stays pleasantly firm when added to the soup.
• Rinse canned beans – draining and rinsing cannellini beans reduces sodium and brightens the flavor.
• Add kale at the end – stir in torn kale just before serving so the greens stay tender and hearty.
• Keep extra broth handy – leftover soup often needs a little more liquid when reheated because pasta soaks up broth.

FAQs

Special Tools:

• Dutch oven – a heavy-bottom pot or dutch oven helps you brown the sausage and simmer the soup evenly.

More Cozy Soup Recipes to Love:

• Creamy Chicken Wild Rice Soup
• Mom’s Irish Stew
• Vegetable Beef Soup with Cheddar Herb Biscuits
• Instant Pot Beef Stew
• Best Ever Slow Cooker Chili

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